Okayama Triple Cask

Founded in 1915 in Okayama, the Miyashita distillery is a jewel of Japanese craftsmanship, combining tradition and innovation. Known for its exceptional sakes, it turned to whisky production in 2011, marking a bold new direction with creations such as Okayama Single Malt and Okayama Triple Cask, acclaimed for their refinement and authenticity.

The history and highlights of the Miyashita Distillery

Miyashita Distillery, originally a sake brewery, was founded in 1915 by brothers Kamezo and Motosaburo Miyashita. For nearly a century, it made a name for itself producing high-quality sake, before diversifying into other spirits, including whiskey. In 2011, to celebrate its 90th anniversary, the distillery launched its first range of whiskeys under the Okayama brand, with Okayama Single Malt and Okayama Triple Cask, marking its entry onto the international Japanese whiskey scene.

One of the distillery's highlights was the installation in 2015 of a German-made hybrid copper still, allowing for more precise distillation and better control of aromas. This innovation has contributed to the creation of award-winning whiskies, such as Okayama Triple Cask, which won awards at the 2019 International Whisky Awards and the 2020 World Whisky Awards. Despite an annual production limited to 7,000 liters, the distillery stands out for its commitment to quality and authenticity, drawing on expertise passed down from generation to generation.

Special features in the production process

The Miyashita distillery stands out for its artisanal approach and respect for the terroir. Located in Okayama Prefecture, a region renowned for barley cultivation, the distillery uses local grains, supplemented by imports from Germany to ensure optimal quality. The water used to dilute the whiskeys comes from the Asahi River, known for its crystal-clear purity, which gives the spirits a unique smoothness and clarity.

The aging process is another strong point of the distillery. Okayama whiskeys are aged in brandy, sherry, and Mizunara oak casks, the latter being a rare Japanese wood highly prized for its subtle influence on aromas. The use of these three types of casks creates complex and balanced aromatic profiles, combining fruity, spicy, and woody notes. Distillation takes place in a hybrid copper still, promoting optimal interaction between the alcohol vapors and the metal, resulting in a spirit of great finesse.

The iconic products of the house

Okayama Single Malt

Okayama Single Malt was the first whisky launched by the distillery in 2011. Aged for three years in brandy casks, it is characterized by aromas of exotic fruits, mango, coconut, mint, and white pepper. Despite its young age, this whiskey surprises with its richness and freshness, offering a taste experience that is both refined and accessible. It is bottled at 40% ABV, with pure water from the Asahi River, enhancing its unique aromatic profile.

Okayama Triple Cask

Okayama Triple Cask is a blend of single malts aged in three types of casks: brandy, sherry, and Mizunara. This multi-award-winning whisky is distinguished by its complexity and balance, with notes of dried fruit, sweet spices, and a touch of vanilla. It perfectly embodies the distillery's philosophy of combining tradition and innovation to create exceptional spirits.

The Miyashita distillery and its Okayama brand embody the excellence of Japanese whisky, combining craftsmanship, respect for the terroir, and innovation. Their award-winning and internationally recognized products offer a unique tasting experience, ideal for enthusiasts seeking authenticity and refinement. For connoisseurs, discovering Okayama means exploring a little-known and exciting facet of Japanese whisky.